Lemon-Raspberry Pudding Cake

Ingredients

• 1 cup raspberries
• 2-3 lemons
• 3/4 cup sugar
• 1/4 cup all purpose flour
• 1 cup milk
• 3 large eggs, separated
• 4 Tbsp. butter, melted
• 1/8 tsp. salt

Directions

Preheat oven to 350 degrees F. Grease a shallow dish (1 1/2 quart), spread raspberries in dish. From the lemons, grate 1 Tbsp. of the peel (just the outside, not the white part) and squeeze 1/3 cup juice.

In large bowl, combine sugar and flour. With a wire wisk, beat milk and egg yolks, butter, lemon peel and juice.

In small bowl, with mixer on high, beat egg whites and salt until soft peaks form. With rubber spatula, fold 1/4 of egg whites into lemon mixture; gently fold in remaining egg whites.

Pour batter over raspberries in baking dish.

Place baking dish in 13x9 inch roasting pan, place in oven. Carefully pour boiling water into the roasting pan to come about 1/2 way up the outside of the side of dish. Bake 35-45 minutes.

By imaqt1962